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Frozen Mocha Souffle

New.Wife's picture
Ingredients
  Eggs 8 , separated
  Granulated sugar 3⁄4 Cup (12 tbs)
  Unflavored gelatin envelope 2
  Cold strong coffee 1⁄2 Cup (8 tbs)
  Coffee liqueur/Cold strong coffee 1⁄4 Cup (4 tbs)
  Sweet cooking chocolate 4 Ounce, melted (1 Package)
  Unsweetened chocolate 2 Ounce, melted
  Confectioners sugar 2 Tablespoon
  Heavy cream 2 Cup (32 tbs)
  Decoration 1⁄2 Cup (8 tbs)
Directions

Cut off a piece of wax paper long enough to go around a 6 1/2- to 7-inch 1 1/2- to 2-quart souffle" dish.
Make a double fold of paper lengthwise and brush with vegetable oil.
Fold around souffle dish, extending collar 2 to 3 inches above rim.
Tie with string and set aside.
Beat egg yolks until lemon-colored.
Add granulated sugar and beat until light and fluffy.
Meanwhile soften gelatin in coffee and dissolve over low heat.
Add to egg mixture with coffee liqueur and chocolates, beating until well blended.
Beat egg whites until stiff and fold into chocolate mixture.
Combine confectioners' sugar and heavy cream and beat until fluffy.
Fold into chocolate mixture.
Pour into souffle dish and freeze 3 to 4 hours, or until set and thoroughly chilled.
Peel off paper and decorate with 1/2 cup heavy cream, whipped and mixed with 1 to 2 teaspoons chocolate syrup, and chocolate-covered coffee-bean candies or Chocolate Curls.
Good with strong coffee served in small cups.
Makes 10 to 12 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Interest: 
Everyday
Preparation Time: 
30 Minutes
Servings: 
12

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